CN112646936A - Brown sugar prepared by ancient method and preparation method thereof - Google Patents
Brown sugar prepared by ancient method and preparation method thereof Download PDFInfo
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- CN112646936A CN112646936A CN202011295113.0A CN202011295113A CN112646936A CN 112646936 A CN112646936 A CN 112646936A CN 202011295113 A CN202011295113 A CN 202011295113A CN 112646936 A CN112646936 A CN 112646936A
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- sugarcane
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B5/00—Reducing the size of material from which sugar is to be extracted
- C13B5/02—Cutting sugar cane
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
- C13B50/002—Addition of chemicals or other foodstuffs
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
- C13B50/02—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar formed by moulding sugar
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the technical field of processing of brown sugar by an ancient method, in particular to brown sugar by the ancient method and a preparation method thereof, wherein the brown sugar comprises the following components: 100 parts of sugarcane, 0.01-0.1 part of xylitol, 1-2 parts of donkey-hide gelatin powder, 2-10 parts of golden jujube juice, 5-20 parts of rose pollen and 5-10 parts of ginger juice. Has the advantages that: according to the invention, through adding the donkey-hide gelatin powder, the golden jujube juice and the rose pollen, the effects of the components are mutually matched, and the effects of tonifying qi, nourishing the kidney, enriching the blood, replenishing essence and facilitating digestion of the nourishing Yirun are favorably improved.
Description
Technical Field
The invention relates to the technical field of processing of brown sugar by an ancient method, in particular to brown sugar by an ancient method and a preparation method thereof.
Background
According to the traditional Chinese medicine, brown sugar is warm in nature and sweet in taste, enters the spleen, has the effects of tonifying qi and enriching blood, tonifying spleen and warming stomach, warming the middle warmer and relieving pain, and activating blood and dissolving stasis, and also has the effects of treating liver qi stagnation, benefiting intestines and relaxing bowels, and warming liver and improving eyesight. The traditional process adopted by the ancient brown sugar reserves more nutrient components in the sugarcane, ensures that the nutrition is reserved, and has more obvious effect.
Most of the existing ancient brown sugar only has one or two materials to form single treatment effect, and the existing ancient brown sugar is not good in taste due to too sweet and greasy taste, and is low in selling effect of brown sugar due to small attraction to some users who do not like too sweet.
Disclosure of Invention
The invention aims to solve the problems that most of the existing ancient brown sugar is only one or two materials with single treatment effect, the existing ancient brown sugar is too sweet and not good in taste, and the selling effect of the brown sugar is low due to the fact that the attraction of some users who do not like too sweet is small in the prior art, and provide the ancient brown sugar and the preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
an ancient brown sugar and a preparation method thereof are designed, wherein the brown sugar comprises the following components: 100 parts of sugarcane, 0.01-0.1 part of xylitol, 1-2 parts of donkey-hide gelatin powder, 2-10 parts of golden-silk jujube juice, 5-20 parts of rose powder and 5-10 parts of ginger juice.
Preferably, the rose pollen is powder obtained by drying and grinding rose petals, and the golden-silk jujube juice is jujube juice obtained by frying fresh golden-silk jujubes.
Preferably, the brown sugar is prepared from 100 parts of sugarcane, 0.01 part of xylitol, 1 part of donkey-hide gelatin powder, 2 parts of golden-silk jujube juice, 20 parts of rose pollen and 5 parts of ginger juice, and the decocted brown sugar has the fragrance of rose flowers.
Preferably, the brown sugar prepared by decocting 100 parts of sugarcane, 0.1 part of xylitol, 2 parts of donkey-hide gelatin powder, 10 parts of golden-silk jujube juice, 5 parts of rose pollen and 10 parts of ginger juice has the fragrant and sweet taste of golden-silk jujube.
Preferably, the preparation steps of the ancient brown sugar are as follows:
s1, cutting 100 parts of sugarcane into pieces, and then putting the pieces into a juicing device for juicing;
s2, filtering the squeezed sugarcane juice, and pouring the filtered sugarcane juice into a decocted pot;
s3, stirring and decocting the sugarcane juice with slow fire;
s4, in the boiling process, putting fresh golden-silk jujubes into a juicer to be juiced, and then filtering the squeezed jujube juice for later use;
s5, removing petals of the rose, drying the petals, then putting the dried petals in a grinding device, grinding the dried petals into powder, and packaging the powder with a utensil for later use;
s6, when the decocted sugarcane juice turns yellow, pouring the golden silk jujube juice and the ginger juice for later use into the sugarcane juice, adjusting the fire temperature to 50 ℃ and then continuing decocting;
s7, boiling until the sugarcane juice is filamentous, pouring the rose pollen for later use into the filamentous sugarcane juice, uniformly stirring the rose pollen until the rose pollen and the sugar are melted, adding a proper amount of xylitol after the rose pollen and the sugar are melted, and pouring the filamentous sugar water into a mold to be cooled into blocks;
and S8, demolding and packaging the molded sugar block.
Preferably, the heating is stopped during the adding process of the rose flower powder, and the rose flower powder is melted by the temperature on the inner wall of the decocting pot.
Preferably, the ginger juice and xylitol are prepared before decocting the sugarcane, and when xylitol is added, the xylitol is in a liquid state
The invention provides an ancient brown sugar and a preparation method thereof, and the ancient brown sugar has the beneficial effects that:
1. according to the invention, through adding the donkey-hide gelatin powder, the golden jujube juice and the rose pollen, the effects of the components are mutually matched, and the effects of tonifying qi, nourishing the kidney, enriching the blood, replenishing essence and facilitating digestion of the nourishing Yirun are favorably improved.
2. According to the invention, a small amount of xylitol and a proper amount of ginger juice are added, and the mutual matching of the xylitol and the ginger juice is favorable for reducing the sugar degree in the brown sugar, so that the neutralization and reduction of the sweet and greasy taste of the brown sugar prepared by an ancient method are facilitated, and the sweetness of the brown sugar is favorably reduced.
Detailed Description
The technical solutions in the embodiments of the present invention will be described below clearly and completely in connection with the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
An ancient brown sugar and a preparation method thereof, the brown sugar comprises the following components: 100 parts of sugarcane, 0.01-0.1 part of xylitol, 1-2 parts of donkey-hide gelatin powder, 2-10 parts of golden jujube juice, 5-20 parts of rose pollen and 5-10 parts of ginger juice, and the preparation steps of the ancient brown sugar are as follows: s1, cutting 100 parts of sugarcane into pieces, and then putting the pieces into a juicing device for juicing; s2, filtering the squeezed sugarcane juice, and pouring the filtered sugarcane juice into a decocted pot; s3, boiling the sugarcane juice with small fire while stirring; s4, in the boiling process, putting fresh golden-silk jujubes into a juicer to be juiced, and then filtering the squeezed jujube juice for later use; s5, removing petals of the rose, drying the petals, then placing the dried petals in a grinding device, grinding the dried petals into powder, and using a utensil for preparing; s6, when the decocted sugarcane juice turns yellow, pouring the golden silk jujube juice and the ginger juice for later use into the sugarcane juice, adjusting the fire temperature to 50 ℃ and then continuing decocting; s7, boiling until the sugarcane juice is filamentous, pouring the rose pollen for later use into the filamentous sugarcane juice, uniformly stirring the rose pollen until the rose pollen and the sugarcane are melted, adding a proper amount of xylitol after the rose pollen and the sugarcane are melted, and pouring the filamentous sweet water into a mold to be cooled into blocks; and S8, demolding and packaging the molded sugar block.
According to the invention, through adding the donkey-hide gelatin powder, the golden jujube juice and the rose powder, the effects of the components are mutually matched, so that the effects of tonifying qi, nourishing the kidney, enriching the blood, replenishing essence and facilitating digestion of the nourishing and moistening face are favorably improved, a small amount of xylitol and a proper amount of ginger juice are added, the mutual matching of the xylitol and the ginger juice is favorable for reducing the sugar degree in the brown sugar, the neutralization and reduction of the sweetness and greasiness of the brown sugar by the ancient method are facilitated, and the sweetness of the brown sugar is favorably reduced.
Example 1
Example 2
Example 3
Example 4
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and equivalent alternatives or modifications according to the technical solution and the inventive concept of the present invention should be covered by the scope of the present invention.
Claims (7)
1. An ancient brown sugar and a preparation method thereof, wherein the brown sugar comprises the following components: 100 parts of sugarcane, 0.01-0.1 part of xylitol, 1-2 parts of donkey-hide gelatin powder, 2-10 parts of golden jujube juice, 5-20 parts of rose pollen and 5-10 parts of ginger juice.
2. The brown sugar and the preparation method thereof according to claim 1, wherein the rose pollen is powder obtained by drying and grinding rose petals, and the golden-silk jujube juice is jujube juice obtained by frying fresh golden-silk jujube.
3. The ancient brown sugar and the preparation method thereof according to claim 1, wherein 100 parts of sugarcane, 0.01 part of xylitol, 1 part of donkey-hide gelatin powder, 2 parts of golden silk jujube juice, 20 parts of rose pollen and 5 parts of ginger juice, and the decocted brown sugar has the fragrance of rose.
4. The ancient brown sugar and the preparation method thereof according to claim 1, wherein the sugar cane is 100 parts, the xylitol is 0.1 part, the donkey-hide gelatin powder is 2 parts, the golden-silk jujube juice is 10 parts, the rose pollen is 5 parts, and the ginger juice is 10 parts, and the decocted brown sugar has the sweet taste of the golden-silk jujube.
5. The brown sugar and the preparation method thereof according to claim 1, wherein the brown sugar is prepared by the following steps:
s1, cutting 100 parts of sugarcane into pieces, and then putting the pieces into a juicing device for juicing;
s2, filtering the squeezed sugarcane juice, and pouring the filtered sugarcane juice into a decocted pot;
s3, stirring and decocting the sugarcane juice with slow fire;
s4, in the boiling process, putting fresh golden-silk jujubes into a juicer to be juiced, and then filtering the squeezed jujube juice for later use;
s5, removing petals of the rose, drying the petals, then placing the dried petals in a grinding device, grinding the dried petals into powder, and packaging the powder with a utensil for later use;
s6, when the decocted sugarcane juice turns yellow, pouring the golden silk jujube juice and the ginger juice for later use into the sugarcane juice, adjusting the fire temperature to 50 ℃ and then continuing decocting;
s7, boiling until the sugarcane juice is filamentous, pouring the rose pollen for later use into the filamentous sugarcane juice, uniformly stirring the rose pollen until the rose pollen and the sugar are melted, adding a proper amount of xylitol after the rose pollen and the sugar are melted, and pouring the filamentous sugar water into a mold to be cooled into blocks;
and S8, demolding and packaging the molded sugar block.
6. The brown sugar and the preparation method thereof according to claim 5, wherein the heating is stopped during the addition of the rose pollen, and the rose pollen is melted by the temperature on the inner wall of the decocting pot.
7. The brown sugar and the preparation method thereof according to claim 5, wherein the ginger juice and xylitol are prepared before decocting the sugar cane, and the xylitol is in a liquid state when the xylitol is added.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011295113.0A CN112646936A (en) | 2020-11-18 | 2020-11-18 | Brown sugar prepared by ancient method and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011295113.0A CN112646936A (en) | 2020-11-18 | 2020-11-18 | Brown sugar prepared by ancient method and preparation method thereof |
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| CN112646936A true CN112646936A (en) | 2021-04-13 |
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| CN202011295113.0A Pending CN112646936A (en) | 2020-11-18 | 2020-11-18 | Brown sugar prepared by ancient method and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114410849A (en) * | 2021-12-29 | 2022-04-29 | 湖南省麻阳县福寿糖业股份有限公司 | Process for producing brown sugar by adopting ancient method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260451A (en) * | 2016-08-30 | 2017-01-04 | 昆明逵昌生物科技有限公司 | A kind of manufacture method of characteristic nigecose |
| CN107495313A (en) * | 2017-09-05 | 2017-12-22 | 雷燕梅 | A kind of preparation method of brown sugar |
| US20180298457A1 (en) * | 2017-04-12 | 2018-10-18 | Whole Cane | Systems and methods for producing syrups and powders from sugar cane using cold technology and products containing same |
| CN109497466A (en) * | 2018-11-16 | 2019-03-22 | 米易华森糖业有限责任公司 | A kind of low cane sugar type composite brown sugar |
| CN110438266A (en) * | 2019-08-16 | 2019-11-12 | 乐山绿创科技园区发展有限责任公司 | A kind of Gu method brown sugar tanning technique |
-
2020
- 2020-11-18 CN CN202011295113.0A patent/CN112646936A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260451A (en) * | 2016-08-30 | 2017-01-04 | 昆明逵昌生物科技有限公司 | A kind of manufacture method of characteristic nigecose |
| US20180298457A1 (en) * | 2017-04-12 | 2018-10-18 | Whole Cane | Systems and methods for producing syrups and powders from sugar cane using cold technology and products containing same |
| CN107495313A (en) * | 2017-09-05 | 2017-12-22 | 雷燕梅 | A kind of preparation method of brown sugar |
| CN109497466A (en) * | 2018-11-16 | 2019-03-22 | 米易华森糖业有限责任公司 | A kind of low cane sugar type composite brown sugar |
| CN110438266A (en) * | 2019-08-16 | 2019-11-12 | 乐山绿创科技园区发展有限责任公司 | A kind of Gu method brown sugar tanning technique |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114410849A (en) * | 2021-12-29 | 2022-04-29 | 湖南省麻阳县福寿糖业股份有限公司 | Process for producing brown sugar by adopting ancient method |
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Application publication date: 20210413 |
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